Turky

Yep,use Smokin's for flavor.

He might suggest cutting the salt in half and keep it good and cold.

Wouldn't reducing the salt content of the brine draw the salt from the bird until an equilibrium is established?

I haven't seen ANY research of good articles about brining a salted bird. Your theory is the basis behind brining, that they would achieve an equilibrium. What I don't have is the salinity #'s for a brined bird vs a specific brine.

For me, I've brined solution added bird and they've come out fine, I just don't use a heavy brine, just my normal one.

TKS, everyone. I will lite brine 3/4 cup salt and go low end on the time in brine. see what happens,It is a practice bird anyhoo.